Have you looked at the sugar content of most wheat and gluten free products lately? Some of these products are so sweet that they make my teeth ache. What is it with manufacturers of minority group foods?

Why do they think that just because we have an allergy to wheat or gluten we’ll be so desperate to eat cakes and cookies that we don’t mind eating enough sugar to make Willy Wonka’s chocolate factory look like a health spa.

I’m sure that I’m not the only one out there that likes Quorn and finds it a really good alternative to use for meat free cooking. And that’s what makes the recent changes to their nutrition information so irritating.